Cheesy Quinoa Stuffed Avocados

Yes, cheese is in the title of this one, BUT it’s vegan 😉 This is a favorite dish of mine and my hubby. Not only are the avocados stuffed, you will leave feeling stuffed yourself, but guilt free since they are all healthy-good ingredients!

I will confess, there is a lack of photos documenting this meal. It really is more of a guideline instead of an actual recipe. I usually make them towards the end of the week and I use all the leftovers from prior meals in it.

So here it is, the recipe or guideline of one 😉

Cheesy Quinoa Stuffed Avocados:

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Ingredients:

fills 3 avocados

  • 1/2 cup cooked quinoa
  • 1 tsp minced garlic
  • 1/4 cup cooked peas and/or corn
  • 1/2 cup cooked beans (your choice. In this particular meal I used 1/4 cup Great Norther and 1/4 cup Black)
  • 1/2 cup Daiya Cheese (your choice of mozzarella or cheddar style shreds)
  • salt to taste
  • 3 avocados, halved, pitted and meat taken out of skin

Directions:

  • Mix all ingredients except avocados in a small microwavable bowl, or a small sauce pan. Heat it up in either sauce pan or microwave until cheese has melted.
  • Once cheese has melted, stuff the avocados.
  • Place in oven safe dish and warm up the avocados in oven, or microwave them just until warm.
  • Plate and serve

I serve mine over a bed of “re-fried” beans, link here, and top it off with some 3 minute salsa. Can we say yummy! Oh I wish I could eat some more of this right now…too bad it has been all eaten up!

I have also mixed in sauteed mushroom, sundried tomatoes, bread crumbs, onion…etc, etc…point being I have mixed this so many ways and they have all been wonderful!

Let me know how you like it or any way you would improve it! I love hearing new ideas, so make it your own =)

Loaded Southwestern Vegetarian Quesadilla

I apologize for the lack of pictures, I will update it the next time I make them, promise! I had a starving hubby on my hands so no time for the extra time to take a picture.

BUT, we both LOVED this meal. It was so yummy, I could eat it every night this week! I want it to remain that delicious so I won’t burn myself out.

 

Loaded Southwestern Vegetarian Quesadilla
Makes 6

Ingredients:
– 6 Burrito Flour Tortillas

Stuffing:

– 1 Red (or green or yellow, or orange) Bell Pepper
– 4 Campari Tomatoes
– 1/2 Videlia Onion chopped
– 2 Avocados (the “meat”) sliced and diced
– 1 Cup Cooked Black Beans
– 12-14 oz Shredded Sharp Cheddar Cheese

Sauce Topping:

–  1/3 cup Plain Greek Yogurt
– 1/6 cup Mayonnaise
– 1/2 Tbs Taco Seasoning  — Recipe here
– 1/2 Tbs Ranch Seasoning — Recipe here

 

Directions:

– In a small bowl, mix all sauce topping ingredients together and set in refrigerator to remain chilled.

– Prepare all stuffing ingredients. Lay out tortillas. On half of tortilla, layer cheese, beans, onion, tomato, bell pepper, and avocado. Place in a skillet one at a time, folded in half until golden brown on both sides and cheese has melted.

– When ready to serve, slice into 4 “quadrants” and dollop a bit of the sauce on each quadrant.

 

Hope you enjoy them as much as my hubby and I did!
Let me know what you think below!

Vegetarian Style Lunches

Sometimes we all get in a bind with what to fix for lunch. My hubby usually just likes a quick sandwich to take to work, and then some raw veggies or the occasional side of chips, etc.  I would get so bored having to eat a sandwich every day for lunch. I am more of a wrap girl. I can put anything from grilled veggies, to hummus and never get bored with them.

I wanted to share a few combinations that I have come up with of healthy lunches that will keep you feeling full and satisfied.

First off, here is how I make the Zesty Quinoa that I used in both of these wraps:

Zesty Quinoa
Ingredients:

1 cup dry quinoa (this makes a lot so it should last the whole week in the fridge)
1 tsp of minced garlic
Juice of one lime

Directions:

Cook quinoa as directions on package, but add the garlic with the water (or vegetable broth). Once it has been cooked, squeeze the juice of one lime over the cooked quinoa and mix it in. If  you want you may add salt and/or pepper, but I usually just leave it alone.

 

Okay now that you know how to do that, here are two different lunch combos, that are both delicious and nutritious!

 

First off, the Veggie Hummus Wrap (vegan):

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Take your hummus of choice and smear a thin layer all over the wrap. Add chopped carrots (I put a handful of baby organic carrots in a food processor), some chopped up baby spinach, chopped up avocado, and sprinkle a healthy portion of the zesty quinoa (recipe above).

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Starting from one side, roll up the wrap and slice in half.

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Now, as a side dish to this delicious meal, I sliced some Campari tomatoes and olives. Mix together with basil (fresh basil is the best, but I don’t have my basil plant up and going just yet, so I had to do dried) and drizzle with olive oil. Yum!!!

Here is the Zesty Quinoa Bean Wrap:

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This is really more like a burrito than anything, but still an easy healthy lunch. I make my own “unfried” beans and here is the link to the recipe I use. Add the “unfried” beans, zesty quiona, avocado, baby spinach, and tomatoes and wrap it up burrito style =)

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As a side dish for this wonderful dish, I took Greek yogurt (you can use either plain or vanilla. or whatever you want), and I slices some strawberries and oranges to mix in.

Now something a lot of people don’t really think about…What to drink with your lunch? You spent all that time thinking of how you could create a healthy lunch, you better not go grab a pop!!! [soap box time, sorry] Pop (or soda as I should call is since I moved to the south) is not healthy in any way shape or form. Not even diet, the artificial sweeteners can cause cancer and the carbonation is not the best thing for your body.  … okay, my rant is over.

There are several healthy options to take, but since I did two lunches, I will show you what I took with them.

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Oh, Vita Coco!!! Love this beverage! For some reason I am not a fan of Zico, but Vita Coco is a favorite of my little family here. Even my baby girl loves this stuff. Costco sells them in big packs  of personal sized drinks, which is ideal for taking for lunch.

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This is my option that I usually take. I love my reusable up. It is mine, I know where it has been, I know that I have washed it, and also it has pink paisleys all over it. Makes me happy.  Anyhow, water with lime juice is my favorite. I have a hard time drinking regular water, but it doesn’t take much lime juice to add flavor. Water is quite adaptable, you can squeeze lemons, mango, lime, etc. in it and it takes it to a new level.

Hope this gives some ideas to you! The good thing about this type of lunch is that there is no end to the possibilities! At the beginning of the week, buy several different veggies, hummus, and have an assortment of beans and quinoa on hand and you have a lot of combinations you can go for to make quick and healthy lunches. Give your taste buds an adventure 😉

Let me know what type of lunches you like to take with you throughout your week! I love having different options and ideas.

Crock Pot Vegetarian Soup Beans

I am quite sure it has been well over a month since I last blogged. I keep waiting for life to “slow down” (hahaha) so that I can do pretty much anything other than look up a recipe or facebook for a few minutes here and there on the internet. I have simply come to the conclusion that life just doesn’t slow down. Sure one thing will end, but it is always followed by another.

Since the last I have posted, we have had an ER visit (we found out the hard way that our daughter who is now 14months is allergic to peanuts and cashews), we have had my husband’s wisdom teeth removed, and we have moved. The moving was very quickly done and we hadn’t planned on moving until next year, but our landlord (we live in a townhome “village”) offered us a deal that was for a three bedroom instead of the two that we were in and for $50 less a month. Long story short, we moved in about a week after they told us about it.

So now that life is getting back to normal, hopefully I will be able to blog a little more often.

Now, I’m not sure about where you live, but around here, it has been raining for a good two weeks. Not just raining, but lightening and thunder and wind and all that good stuff that comes with a big storm. I hear there have been several tornadoes in the Midwest, and so I guess I should be thankful that we live in the mountains and are only getting the storm part. This weather does not scream “almost-summer-the-pools-are-opening-next-week” to me, so we have been eating a lot of soups for dinner.

For awhile now, I have been craving soup beans, but ALWAYS forget to soak the beans overnight. This morning I woke up, got my hubby off to work and decided that there has to be an easy way to cook dried beans without soaking them. After a little research online, I found out that you could either in a dutch oven, which I don’t have, or in a crock pot, which I do have. Then I went on to search out recipes that didn’t involve ham, and I couldn’t find one to my liking, so what to do? Make up the recipe.

It has turned out amazing!

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Ingredients: 1 cup each of the following, dried pinto beans, dried great northern beans, dried black beans. 6 cups of vegetable broth, 3/4 of a very large Vidalia onion thinly sliced, 1 Tbs minced garlic, 1tsp dried basil, 2 bay leaves, 1/2 stick of butter, and salt and pepper to taste.

*Side note* This is very easy to make vegan. They only thing making this vegetarian and not vegan is the butter. I usually use a vegan butter, but in this instance it was easier for me to use real butter instead of a soy based product.

 

I didn’t have time to take an in between photo because I was running out the door to have lunch with my hubby (the awesome thing about crock pots! have dinner ready when you get home!) but here is what you do….Throw it all in the pot except for the salt and pepper! Turn it on high heat for 6 hours, when the beans are tender salt and pepper to taste!

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Tah-dah! You are done and the prep work only takes as long as it does for you to dump beans and slice an onion! They are so yummy! and you don’t feel very heavy eating them like you do when there is ham or other meat products in them. =)

Let me know how yours turn out if you try them, or if you added anything else to them. I think carrots would be a nice addition. Make them your own!

 

Ingredients:

1 Cup dried Black Beans1 Cup dried Pinto Beans
1 Cup dried Great Northern Beans
6 Cups vegetable broth
3/4 very large Vidalia onion, sliced thinly
1 Tbs minced garlic
1 tsp dried basil
2 bay leaves
1/2 stick of butter (4Tbs)
Salt & pepper to taste

 

Directions:

Add all ingredients to a crock pot except salt and pepper. Turn on high for 6 hours, or until beans are tender. Once tender, salt and pepper to taste. Serve with corn bread, or rice, or if your from the north, add ketchup or whatever you like!